Mushroom Lentil Stew Over Mashed Potatoes

This mushroom lentil stew will have your meat lovers thinking they are eating a hearty meaty meal. It is a perfect dinner on a wintery night. While it is hearty and meaty, the meaty part is the combination of lentils and mushrooms. No meat involved.

My life right now is about keeping it simple and quick. This recipe fills the bill. It can be made in 30 or so minutes. Mushrooms are a quick pick up from the grocery. I always have little yellow potatoes in the pantry. They are easy to half and I don’t have to peel. The rest of the ingredients should be in the pantry.

Mushroom lentil stew over mashed potatoes is vegetarian. I’m sure it can be made vegan with some adjustments. For right now I’m happy using soy sauce, butter, and milk in small quantities. I make my own mashed potatoes which is just boiling halved baby yellow potatoes in salt water for 25 mins, draining, adding salt/pepper, butter, milk, then mashing. Or you can buy ready made potatoes. Up to you.

This meal is stick to your ribs comfort food. It is now in our regular rotation and wanted by my guys. Need more plant-based recipes, then go here.

Mushroom Lentil Stew


  • 1 Tbsp olive oil
  • 1/2 cup chopped shallot
  • 2 cups sliced baby Bella, cremini or button mushrooms
  • 1-2 Tbsp low sodium soy sauce
  • Pinch Kosher salt
  • Generous turn of the pepper grinder
  • 2 Tbsp chopped fresh thyme or 2 teaspoon dried thyme
  • 2/3 cup dry green lentils, rinsed and drained
  • 2-3 cups vegetable broth
  • 1 Tbsp tomato paste


  • Add oil to a large pan over medium heat
  • Sauté shallot until soft, stirring occasionally
  • Add mushrooms and soy sauce increasing heat to medium-high
  • Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper
  • Add thyme, lentils, and 2 cups vegetable broth.
  • Bring to a low boil over medium-high heat then reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
  • Make Mashed Potatoes
  • Add potatoes to a large pot and cover with water so they are just submerged
  • Bring to a boil on high heat and cook for 25 minutes
  • Drain potatoes then add back to pot
  • Season with salt, pepper, butter, and milk mashing until tender and fluffy.
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